Home-Style İskender Kebab

In a food processor, blend the onions with a pinch of salt until it becomes puree. Place the mixture into a fine sieve and gently press to take out all the juice, avoiding pressing too hard to keep the flavor smooth and avoid bitterness.

Thinly slice the meat matchstick size or julienne. You can ask your butcher to cut it for you.

In a large bowl, combine the ground beef, sliced beef, onion juice, yogurt, milk, thyme, red pepper flakes, black pepper, and salt. Mix and knead everything thoroughly.

Divide the mixture into 200–220 g portions. Place each portion into a medium freezer bag and flatten into a thin, even sheet. Let them sit for at least 3-4 hours or overnight in the refrigerator. Lay them flat in the freezer on a tray. Once frozen, they are ready to use.

In a wide pan, melt 1 tablespoon of butter over high heat.

Take one döner portion from the freezer, break it roughly, and sauté over high heat until lightly crisp and browned in spots. Do not overcook; aim for tender and juicy bites with a slight char. Add another half tablespoon of butter, mix, and set the meat aside.

In the same pan with the döner drippings, add the pide bread and toss to coat with half tablespoon of butter. If the bread becomes too dry and hard, sprinkle in a little water to soften and help absorb the flavor. Transfer the bread to a serving dish.

After the bread, add 1 tablespoon of butter to the pan and pour in the tomato purée.

Season with salt, pepper, and a pinch of sugar. Let it simmer for a few minutes, adding water if it thickens too much.

Start with the toasted bread on the plate. Spoon over the tomato sauce generously. Pile the döner on top. Drizzle more sauce over the meat. Add a spoonful of yogurt on the side.

Finally, melt and brown the remaining 1 tablespoon of butter until nutty, foamy, and golden, then pour it over the top as a rich, finishing touch.